Peach Melba


Peach Melba
Peach Melba is a famous dessert created in 1893 by an equally famous chef, Auguste Escoffier, and inspired by the singer Nellie Melba.
There have been many versions of this well-known dish but, in principal, it consists of vanilla ice cream, poached peaches, raspberry coulis and sweetened whipped cream (Chantilly). This is a simplified version.
118K 3.9/5 based on 24 reviews
Grade this recipe:

Last modified on: September 9th 2012

Keywords for this recipe:
For 6 people, you will need:

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people
How long will it take?
Time required for this recipe:
PreparationStart to finish
2 hours 20 min.2 hours 20 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 2 hours
Peach Melba
Prepare 3 peaches: peel and poach them in the Poaching syrup.

Leave to cool then dice (not too small).

Prepare the Chantilly cream.

Stage 2 - 5 min.
Peach Melba
Begin assembling the peach Melba:

Place 2 scoops of vanilla ice cream in the bottom of each dish.

Stage 3 - 5 min.
Peach Melba
Add a layer of peaches.

Stage 4 - 5 min.
Peach Melba
Pour some raspberry coulis over.

Stage 5 - 5 min.
Peach Melba
Finish with Chantilly cream and serve immediately.
Remarks
There have been innumerable versions of peach Melba, and just as many strange uses of the term (who has not seen any-old-thing 'Melba', as soon as vanilla ice cream and whipped cream are involved). It's worth remembering that this is the original recipe.

It would be unusual to find the original recipe in most people's kitchens these days, so here's an extract from the master chef's own book 'Ma Cuisine':

Escoffier melba recipe

'Fill the dishes to three-quarters of their height with vanilla ice-cream; place half a tender-fleshed peach, poached in vanilla syrup, in the centre, the outside of the peach resting on the ice cream; place a stone made of praline marzipan in the hollow, giving the illusion of a real stone. Coat with raspberry purée with a little Chantilly cream added. Cover with a light veil of spun sugar.'

At the same time, I wonder if it's possible to taste the original dish anywhere now? Far from certain.

Even so, we can look out for the essential flavours (which chefs call 'markers') which should be present to get somewhere near the original: vanilla ice cream, poached peach, raspberry, praline marzipan and Chantilly cream.
Keeping
Does not keep.
Source
After Auguste Escoffier.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
6,700 Kcal or 28,052 Kj176 gr1,633 gr525 gr
335 %68 %154 %80 %
Per 100 g
Energetic valueProteins CarbohydratesFats
588 Kcal or 2,462 Kj15 gr143 gr46 gr
29 %6 %14 %7 %
Per person
Energetic valueProteins CarbohydratesFats
1,117 Kcal or 4,677 Kj29 gr272 gr88 gr
56 %11 %26 %13 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg
How much will it cost?
  • For 6 people : 6.50 €
  • Per person : 1.08 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Vanilla ice creamVanilla ice cream: You can get more informations, or check-out other recipes which use it, for example: Poire Belle Hélène, Little caramelized peach tarts, Profiteroles, Baked Alaska, Ice-cream Vacherin, ... All
Chantilly creamChantilly cream: You can get more informations, or check-out other recipes which use it, for example: Quick Strawberry Millefeuille, Pear verbena tarts, Viennese chocolate cups, Pavlova, Strawberries with mint and cream, ... All
Fruit coulis (fruit purée)Fruit coulis (fruit purée): You can get more informations, or check-out other recipes which use it, for example: Fillings for macaroons, Apricot fool, Macarons (the original French macaroons) , European glass, Half-cooked chocolate cake with raspberry coulis, ... All
PeachPeach: You can check-out other recipes which use it, like for example: Little caramelized peach tarts, Peach and verbena feuilleté, Coupe Augustin, How to poach peaches, Peach and green tea tart, ... All
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
325K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
349K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
356K4.3 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
359K 24.6 51 min. April 8th 2020
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
317K 14 40 min. February 21th 2011
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-21)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page